Serves Eight
For the tomato sauce (optional)
4 large aubergines/eggplants
2 garlic cloves, chopped
1 small white onion, diced
6 tomatoes, diced
1 small sprig of fresh rosemary
1 small sprig of fresh thyme
virgin olive oil
salt and freshly ground black pepper
60g/2½oz walnuts
50g/2oz toasted fresh breadcrumbs
200g/8oz Roquefort (or similar blue raw milk sheep’s cheese)
2 garlic cloves, chopped
1 small white onion, diced
6 tomatoes, diced
1 small sprig of fresh rosemary
1 small sprig of fresh thyme
virgin olive oil
salt and freshly ground black pepper
60g/2½oz walnuts
50g/2oz toasted fresh breadcrumbs
200g/8oz Roquefort (or similar blue raw milk sheep’s cheese)
For the tomato sauce (optional)
4 tbsp olive oil
1 medium onion, very finely sliced
1 garlic clove, coarsely chopped
1 x 400g tin good-quality tomatoes
10 small fresh basil leaves, shredded
fresh chopped oregano
Method
1. Preheat the oven to 200C/440F/Gas 6.
2. Cut the aubergines/eggplants in half, leaving the tops on and score the surface of the flesh with a knife.
3. Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft.
4. While the aubergines are cooking, gently fry the onions and garlic in oil for a few minutes. Add the tomatoes and herbs and cook to soften.
5. Remove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes.
6. Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage).
7. Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill until the cheese is melted, the breadcrumbs crisp and the flesh warmed through.
8. For the tomato sauce, heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves.
9. When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.
10. Serve the hot aubergines with the hot tomato sauce on the side.
Tip
The blue cheese isn't overpowering, so people who are less keen on strong cheeses will still enjoy this dish.
1 medium onion, very finely sliced
1 garlic clove, coarsely chopped
1 x 400g tin good-quality tomatoes
10 small fresh basil leaves, shredded
fresh chopped oregano
Method
1. Preheat the oven to 200C/440F/Gas 6.
2. Cut the aubergines/eggplants in half, leaving the tops on and score the surface of the flesh with a knife.
3. Place on a baking tray cut-side up, drizzle with olive oil and season with salt and pepper. Bake for about 30 minutes or until soft.
4. While the aubergines are cooking, gently fry the onions and garlic in oil for a few minutes. Add the tomatoes and herbs and cook to soften.
5. Remove the flesh from the roasted aubergines, reserving the skins to be stuffed later. Chop the aubergine flesh into small cubes.
6. Add the aubergine flesh and the lightly chopped walnuts to the tomato mixture and season generously with salt and pepper. Place the mixture in the aubergine skins (if making in advance, you can refrigerate the aubergines at this stage).
7. Crumble over the cheese and top with breadcrumbs. Return to the oven or place under a hot grill until the cheese is melted, the breadcrumbs crisp and the flesh warmed through.
8. For the tomato sauce, heat the oil in a pan and fry the onion for five minutes. Add the garlic and fry for a further minute. Add the tomatoes and bring to the boil, add the chopped oregano reduce the heat and simmer for 30-40 minutes. Halfway through, add the shredded basil leaves.
9. When it has finished cooking, add salt to taste, and blend to a smooth purée using a hand-held blender or food processor. The sauce keeps for a few days in the fridge, but is best if eaten when freshly made.
10. Serve the hot aubergines with the hot tomato sauce on the side.
Tip
The blue cheese isn't overpowering, so people who are less keen on strong cheeses will still enjoy this dish.
From an original idea here
Read
About the health benefits of aubergines/eggplants here
All the best Jan
33 comments:
Looks so delicious. Somehow I’ve preferred to call “nasu” in Japanese “aubergine” to eggplant. Stuffed aubergine is one of my favorite recopies I learned long, long ago from a Greek in my hometown.
...this looks great!
Gracias por la receta. Te mando un beso.
Love eggplants! This looks so yummy.
That sounds very tasty indeed. Thank you.
I love aubergines! These look delicious, thank you for sharing.
I like the recipe of the aubergines.
Have a nice Sunday ☀️
Decisamente invitante questa ricetta.
Deve essere gustosissima
I love the eggplant's texture.
Their taste and flavor are not strong. They can realize magically many wonderful harmonization with other ingredients.
I must try this, it sounds delicious.
Looks different.
I love eggplant, this recipe sounds delicious.
Thanks for sharing!
Happy Sunday, have a wonderful week!
Such a healthy and yummy looking eggplant dish!
It was 2009 we last made a dish with eggplant!
Good idea. But isn´t this cheese really smelly? ;-)
I do know they are yummy, too! Or because of.
I'm always up for an eggplant dish and this looks beautiful and sounds delicious. Love the presentation.
This sounds amazing.
Looks delicious!
hugs
Donna
Never thought of blue cheese with eggplant.
Yummy.
www.rsrue.blogspot.com
Yummy
I never thought of stuffing eggplant, but they are perfect for it, aren't they? Happy new week to you both.
Delish sounding and looking recipe for eggplant ~ thanks,
Wishing you good health, laughter and love in your days,
A ShutterBug Explores,
aka (A Creative Harbor)
Yum!
I'm sure I'd like that - looks delicious.
That stuffing sounds to die for -- what a perfect flavor combo!
I need to find the secret to cutting eggplant. Hard as rocks! I can't manage it :(
Iris Flavia said...
It was 2009 we last made a dish with eggplant!
Good idea. But isn´t this cheese really smelly? ;-)
I do know they are yummy, too! Or because of.
Hello Iris
Yes, Roquefort cheese is particularly known for its distinct, pungent smell... but it does work well in this recipe :)
All the best Jan
GOOGLE TRANSLATE
J.P. Alexander said...
Gracias por la receta. Te mando un beso
Thanks for the recipe. I send you a kiss
Stefania said...
Decisamente invitante questa ricetta.
Deve essere gustosissima
Definitely inviting this recipe.
Must be yummy
Divers and Sundry said...
I need to find the secret to cutting eggplant. Hard as rocks! I can't manage it :(
Many thanks for your comment, this article may be helpful for you ...
Helpful tips for cutting eggplants/aubergines can be seen here:-
https://www.wikihow.life/Cut-an-Eggplant
Also it helps if the eggplant/aubergine is ripe. To test the ripeness of an aubergine, gently press the skin with the pad of your thumb. If it springs back, the aubergine is ripe, if an indentation remains, it is not.
read more here:-
https://thelowcarbdiabetic.blogspot.com/2021/02/health-benefits-of-aubergines-eggplants.html
All the best Jan
Están riquísimas. Besos.
I love eggplant and this recipe sounds DELICIOUS! Love it and can't wait to try it. Thanks for sharing. Have a wonderful week!
~Jess
I just can't get over all the new things I hear about on your blog, never have heard of that kind of cheese.
I still wonder if I'll ever try eggplant.
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